Easy Enchiladas: My Freezer's Best Friend

Let me tell you a little story. It was a Tuesday, or maybe it was Wednesday; really, I have no idea because time is one big blur when you have three kids under five. I was staring into the abyss of my fridge, feeling that familiar pang of 'What's for dinner?' desperation. Then, a lightbulb went off! Or, rather, a flash of brilliance as bright as the sun reflecting off a particularly delicious enchilada. And the solution? Freezer-friendly enchiladas. They're my superhero food-saving me on hectic weeknights for months now. This recipe is SO simple; even I can master it.

So if I can do it, you absolutely can! This recipe is all about making a big batch and freezing, so it saves you some time and energy in the future. I mean, who actually has time to cook an elaborate meal each and every night? You need a break!

Stock Up and Get Ready!

Before you start off with cooking, just prepare these ingredients in advance. It will make your work easy. I do a big grocery run on the weekend for this recipe. Get all the ingredients ready before you start cooking that will save you a lot of time later!

*\t1 tbsp Olive Oil

• 1 large onion, chopped-I always use yellow, but white works too
• 2 cloves garlic, minced-or more, if you're a garlic fiend like me!
• 1 pound ground beef-or turkey, chicken-get creative!
• 1 can diced tomatoes and green chilies, 10 ounce-Rotel is my go-to, but any brand will do
• 1 (15 ounce) can black beans, rinsed and drained-my kids don't like black beans and the recipe still turns out great!
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper-habañero adds some nice kick, if the kids will tolerate it.
• Salt and pepper to taste
• 12 corn tortillas-I think the smaller ones are so much easier to handle
• 2 cups enchilada sauce (store-bought is just fine – I often buy two cans!)
• 2 cups shredded cheddar cheese (Monterey Jack is a great substitute, or even a mix!

Directions: Let's Cook!

Step 1: The Beefy Base  Heat the olive oil over medium heat in a big skillet. Add in the onion, cooking it until softened - about 5 minutes. Next, throw in the garlic and cook an additional minute, so the smell opens up; beware not to burn.  Now add in crumbled ground beef, cooking until it's browned while stirring it around to break into smaller bits with a spoon. Drain off any excess grease. Stir in diced tomatoes and green chilies, black beans, chili powder, cumin, cayenne (if using), salt, and pepper. Simmer for about 10 minutes, letting those flavors meld together. Step 2: Tortilla Time!

Meanwhile, while the beef mixture is simmering, take your time to warm your tortillas. You can do this in a microwave, oven, or even a dry skillet. I find using a microwave warms up the tortillas quickly and efficiently and then makes rolling them up easier. Step 3: Assembly Line Magic!

Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Now, this is where the fun-and perhaps a little messy-part starts. Spoon a generous amount of the beef mixture into each tortilla, roll it up tight, and place it seam-down in the baking dish. I find doing this process a little quicker works easier! When all the enchiladas are snug in their sauce bath, pour the remaining enchilada sauce over the top. Sprinkle generously with cheese. Step 4: Baking Perfection Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until the cheese is melted, bubbly, and golden brown. Let it cool a bit before serving. You wouldn't want to burn your tongue!

Freezing for Future You!

Here's the best part! Once the enchiladas have completely cooled-this is important to prevent freezer burn-you can either enjoy them immediately, or prep them for future meals. To freeze, simply cover the baking dish tightly with plastic wrap, then foil. Freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator then bake as directed above adding an additional 10 -15 minutes to baking time. Seriously – it's like having a personal chef in your freezer.

Tips & Tricks from My Kitchen

• Spice it up! Add more cayenne pepper, or try a different chili powder for a different flavor profile.
• Vegetarian option: Replace the ground beef with 1 (15-ounce) can of drained and rinsed vegetarian refried beans.
• Make it your own: Experiment with different cheeses, vegetables such as corn or bell peppers, or beans.
• Leftovers? These are unexpectedly tasty cold. I can take one for lunch the day after.
• Don't overfill!: If you fill the tortillas too full, they may burst in the oven. Trust me, I learned this from personal experience!